Best Italian Pasta Casserole Recipes

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ITALIAN SAUSAGE AND PASTA CASSEROLE



Italian Sausage and Pasta Casserole image

This is a super-easy, super-quick casserole dish that I came up with last week. I used Italian turkey sausage that my husband had grilled while we were barbecuing the day before. I also used wheat rotini pasta, but I think any kind of pasta would work. The rest of the quantities are just estimates ... you could use more or less depending on your tastes. I used whole cumin, fennel, thyme, and rosemary and lightly ground them with a pestle, but you could also use pre-ground. My husband, who is not usually a casserole lover, has been raving about this ever since, and my daughter, who usually hates zucchini, cleaned her plate without even a mention of it.

Provided by mamabear22

Categories     < 60 Mins

Time 35m

Yield 8 serving(s)

Number Of Ingredients 16

13 1/2 ounces pasta (any kind)
1 lb sweet Italian turkey sausage
2 tablespoons extra virgin olive oil
1 medium onion, chopped
1 red bell pepper, chopped
1 green bell pepper, chopped
1 medium zucchini, sliced thin
1 tablespoon garlic, minced
1 teaspoon cumin
1 teaspoon fennel seed
1 teaspoon thyme leaves
1 teaspoon dry basil
1 teaspoon rosemary
1 (14 ounce) can diced tomatoes
salt and pepper
1 cup feta cheese

Steps:

  • Preheat oven to 350.
  • Prepare pasta as directed, rinse with cold water, and set aside.
  • As pasta is cooking, cook Italian sausage as desired. (I like to pre-cook sausages, as they are easier to cut once they are already cooked.).
  • After sausages are cooked, remove from pan and set aside.
  • In a large pan, saute onion, peppers, zucchini, and garlic in olive oil until opaque.
  • Season with cumin, thyme, basil, rosemary, salt, and pepper.
  • Slice sausages into bite-size pieces, then add sausages, tomatoes, and pasta to the vegetables and stir.
  • Spray large casserole dish with cooking spray and transfer entire mixture into dish.
  • Top with feta cheese.
  • Bake, uncovered, at 350 for 15-20 minutes, until cheese starts to melt.

Nutrition Facts : Calories 379.5, Fat 13.3, SaturatedFat 5.4, Cholesterol 46.4, Sodium 843.6, Carbohydrate 46.9, Fiber 4, Sugar 7.3, Protein 18.6

ITALIAN PASTA CASSEROLE



Italian Pasta Casserole image

All the traditional flavors abound in this dish reminiscent of lasagna. "This is a zippy and hearty recipe that our family and guests really like."-Denise Rasmussen, Salina, Kansas

Provided by Taste of Home

Categories     Dinner

Time 50m

Yield 6 servings.

Number Of Ingredients 16

2 cups uncooked spiral pasta
1/2 pound lean ground beef (90% lean)
1/2 pound Italian turkey sausage links, casings removed
1 small onion, finely chopped
1 garlic clove, minced
2 cans (14-1/2 ounces each) diced tomatoes, undrained
1/3 cup tomato paste
3/4 teaspoon Italian seasoning
1/2 teaspoon chili powder
1/4 teaspoon dried oregano
1/8 teaspoon salt
1/8 teaspoon garlic powder
1/8 teaspoon dried thyme
1/8 teaspoon pepper
2 ounces sliced turkey pepperoni
1 cup shredded part-skim mozzarella cheese

Steps:

  • Cook pasta according to package directions. Meanwhile, crumble beef and sausage into a large skillet; add onion. Cook and stir over medium heat until meat is no longer pink. Add garlic; cook 1 minute longer. Drain. Stir in the tomatoes, tomato paste and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 5 minutes., Drain pasta; stir in meat mixture and pepperoni. Transfer half of the pasta mixture to a 2-qt. baking dish coated with cooking spray. Sprinkle with half of the cheese; repeat layers., Cover and bake at 350° for 20-25 minutes or until bubbly.

Nutrition Facts : Calories 335 calories, Fat 11g fat (4g saturated fat), Cholesterol 64mg cholesterol, Sodium 752mg sodium, Carbohydrate 33g carbohydrate (8g sugars, Fiber 4g fiber), Protein 26g protein. Diabetic Exchanges

EASY ITALIAN PASTA CASSEROLE



Easy Italian Pasta Casserole image

This recipe is so easy and so yummy. We have it often at my house on those busy weeknights when I'm just too tired to get crazy in the kitchen. I usually serve this dish with cottage cheese and garlic bread as sides. It's my 16 year-old, pasta-loving son's favorite! We hope you'll love it too! OPTIONAL: You can add 1 pound of browned and drained hamburger or Italian sausage or throw in some pepperoni slices if your family likes it meaty!

Provided by Sugar Plum

Categories     One Dish Meal

Time 1h15m

Yield 6-8 serving(s)

Number Of Ingredients 8

1 (26 ounce) jar of your favorite spaghetti sauce
1 (26 ounce) sauce jar filled with water (and a splash of red wine if you like)
1 (15 ounce) can tomato sauce
16 ounces ziti pasta or 16 ounces rigatoni pasta, uncooked
2 teaspoons italian seasoning
1/2 teaspoon garlic powder
1/2 teaspoon ground oregano
8 ounces shredded mozzarella cheese (Italian-blend is tasty)

Steps:

  • Stir all ingredients, except the cheese, into a sprayed 9 x 13 casserole dish.
  • Cover tightly with foil. Bake at 425°F for 45 minutes.
  • Uncover and bake 10-15 minutes more.
  • Stir in 1/2 the shredded cheese and top with the other 1/2.
  • Return to oven just until the cheese on top is nice and melty.

Nutrition Facts : Calories 503.6, Fat 13.3, SaturatedFat 5.6, Cholesterol 29.9, Sodium 1241.4, Carbohydrate 80.9, Fiber 10, Sugar 15, Protein 17.6

ITALIAN (TURKEY) SAUSAGE PASTA CASSEROLE



Italian (Turkey) Sausage Pasta Casserole image

Just a little something I threw together one night when I had a craving for something Italian, but healthy. This recipe makes a healthy portion, but its just as good the next day! You can increase the tomatoes, zucchini and beans if you don't want the turkey, or just to have more vegetables. Its easy to adjust as you want.

Provided by additude721

Categories     One Dish Meal

Time 40m

Yield 6-8 serving(s)

Number Of Ingredients 8

2 cups whole wheat penne, cooked and drained
1 (20 ounce) Italian turkey sausage, browned
2 (15 ounce) cans Italian-style tomatoes, undrained
2 (15 ounce) cans kidney beans (red or white)
2 small zucchini, cubed
1 teaspoon red pepper flakes (optional)
1/4 cup parmesan cheese, shredded
1 (8 ounce) pre-shredded mozzarella cheese

Steps:

  • Boil, cook and drain pasta.
  • Brown turkey in a large pan till mostly brown then add tomatoes, beans, and pepper flakes. Simmer for 10 minutes.
  • Add zucchini and simmer for 2 to 3 minutes. Stir in parmesan.
  • Spray a oven safe 9x13 inch dish with cooking spray and place half the cooked pasta in the bottom. Add half the turkey mixture on top of the pasta and then half of the mozzarella on top of that. Layer the rest in the same fashion. Put into a 400 degree oven for 10 to 15 min, till cheese is melted and browned.

Nutrition Facts : Calories 561.9, Fat 19.6, SaturatedFat 9.2, Cholesterol 83.6, Sodium 1917.3, Carbohydrate 62.3, Fiber 11.7, Sugar 13, Protein 38.5

BAKED ITALIAN PASTA CASSEROLE



Baked Italian Pasta Casserole image

This is an easy, cheap, lasagna-style pasta dish. My kids make it on their cooking night. Use any non-string pasta - macaroni, small shells, penne, etc. Use ground turkey and low fat cheeses to make more healthful. If I have time, I will saute onion, mushrooms, bell pepper, zucchini or something else on hand with the meat and add to the sauce.

Provided by Spit In Soup

Categories     Healthy

Time 55m

Yield 8 serving(s)

Number Of Ingredients 9

2 lbs dry pasta
1 lb ground beef
3 cups prepared spaghetti sauce
32 ounces cottage cheese
1 egg
1/2 cup parmesan cheese
2 cups mozzarella cheese
2 garlic cloves, minced
salt and pepper

Steps:

  • Cook pasta per package directions. Always salt pasta water. Pour cooked pasta into greased 9x13" baking pan.
  • While pasta is cooking, brown meat. Once cooked thru, add sauce and let simmer while you finish cheese step.
  • Put cottage cheese in a mixing bowl, add egg, garlic, salt and pepper to taste, 1/4 c parm cheese and 1/2 c mozzarella cheese. Mix well.
  • Spread cheese mixture over pasta. Pour sauce mixture over cheese. Top with remaining shredded cheese.
  • Bake at 350 until bubbly and cheese is golden brown, about 30-40 minutes.

Nutrition Facts : Calories 861.2, Fat 26.6, SaturatedFat 12.4, Cholesterol 110.9, Sodium 1268.3, Carbohydrate 100.1, Fiber 4, Sugar 11.1, Protein 51.9

ITALIAN PASTA AND BEAN CASSEROLE



Italian Pasta and Bean Casserole image

I love to cook for my family and making this recipe is very simple and tasty. It make a large amount for a large family.-George Morants, Cromwell, Connecticut

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 8-10 servings.

Number Of Ingredients 15

1 pound sweet or hot Italian sausage, casings removed
1 pound lean ground beef (90% lean)
1 large onion, chopped
4 garlic cloves, chopped
1 teaspoon dried oregano
1/2 teaspoon dried thyme
1 can (28 ounces) Italian plum tomatoes, drained and chopped
2 tablespoons tomato paste
1-1/2 teaspoons salt
1/2 teaspoon pepper
1 can (15-1/2 ounces) kidney beans, rinsed and drained
1 pound mostaccioli, rigatoni or macaroni, cooked and drained
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
1 pound shredded Fontina or mozzarella cheese

Steps:

  • In a large skillet, saute first six ingredients, crumbling with a fork, until the meat is browned and done. Drain. Add tomatoes, tomato paste, salt, pepper and kidney beans; heat through. , Add pasta, Parmesan cheese and parsley; toss well. Spoon into a greased shallow 4-qt. baking dish; sprinkle with Fontina or mozzarella cheese. Bake, uncovered, at 375° for 30 minutes.

Nutrition Facts : Calories 579 calories, Fat 26g fat (13g saturated fat), Cholesterol 96mg cholesterol, Sodium 1417mg sodium, Carbohydrate 50g carbohydrate (9g sugars, Fiber 5g fiber), Protein 36g protein.

NONA'S ITALIAN PASTA CASSEROLE



Nona's Italian Pasta Casserole image

This is a recipe that my grandmother used to make every Thanksgiving. She used to stuff her turkey with it, but I've decided that I like it better just as a casserole. It's a family favorite.

Provided by Queenkungfu

Categories     Cheese

Time 1h30m

Yield 12 serving(s)

Number Of Ingredients 15

2 lbs ricotta cheese
1/2 lb mozzarella cheese, shredded
1 egg
1/4 cup parsley, chopped
1/2 small onion, chopped
1/2 stalk celery, finely chopped
1/4 lb vermicelli, cooked al dente
1/4 lb provolone cheese, sliced
1 cup shredded romano cheese or 1 cup parmesan cheese
1/2 lb mushroom, chopped into pieces
2 garlic cloves, minced
1/2 lb pancetta (italian bacon) or 1/2 lb Canadian bacon
1/2 lb ground sirloin
2 tablespoons olive oil
salt, pepper, and oregano (to personal taste)

Steps:

  • Preheat oven to 350 degrees.
  • Cut pacetta or Canadian bacon into pieces.
  • Break pasta in half and boil it until it's still a little hard.
  • Drain pasta and set aside.
  • In a skillet heat the olive oil.
  • Sauté celery, mushrooms, and onion until tender.
  • Add meat and spices and cook until meat is brown; set aside.
  • Mix all other ingredients in a large bowl.
  • Add to meat mixture and blend well.
  • Pour into a baking dish and cook until cheese is melted and pasta is thoroughly cooked (about 30 minutes).
  • Note: You may want to boil some extra pasta to serve with this because the dish by itself is very rich. The mushroom pieces should be sized to the cooks personal taste. I prefer bigger pieces while my mother likes smaller. Canadian bacon works just great.

ITALIAN PASTA CASSEROLE



Italian Pasta Casserole image

This recipe is very creamy and delicious. You will have no problem getting your family to the table for this casserole. Great comfort food. Makes enough for 2 -8x8-inch casserole dishes. Eat one freeze one.

Provided by Pat Duran

Categories     Casseroles

Time 35m

Number Of Ingredients 16

3 c cooked mini penne pasta, al dente
16 oz pkg. frozen broccoli and cauliflower- no stems
1 lb ground italian sausage or ground turkey
1 Tbsp each butter and canola oil
salt and pepper to taste
1 small onion, diced
1 Tbsp minced garlic
2 Tbsp italian seasoning
1 envelope lipton savory herb/garlic soup mix,dry
8 oz cream cheese, softened, cut into cubes
14 oz can petite italian tomato's, undrained
8 oz can tomato sauce with basil,garlic and oregano
1/3 c white or red wine or tomato juice
1/2 c chicken broth, low-fat
1/4 c parmesan cheese, divided
3/4 c shredded cheddar cheese

Steps:

  • 1. Preheat oven to 350^. Spray or butter a 9x13-inch baking pan or 2- 8-inch baking pans. Cook pasta in boiling water for 8 minutes-al dente. Add broccoli/cauliflower during the last 5 minutes of cooking. Drain all and set aside.
  • 2. In a large skillet or electric fry-pan; cook and scramble the meat in the butter and oil. Sprinkle with salt and pepper. Brown until no longer pink. Add garlic, onion, Italian seasoning, wine, broth and tomatoes. Bring to a boil and add cream cheese and tomato sauce.. stir until cheese melts,stir in soup mix.Stir in 1/2 the Parmesan cheese.
  • 3. Add pasta and vegetables- cook and stir 2 to 3 minutes longer. Pour into prepared baking pan. Sprinkle with remaining Parmesan cheese and all the shredded cheese.
  • 4. Bake for 25 minutes or until cheese has melted and mixture is hot and bubbly.

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